Women's Tips

Curd Easter

In addition to sugarcake decorated with sugar cake and colorful eggs, Easter is always put on the festive table - an airy dish made from cottage cheese.

Easter can be sweet and brackish, raw and boiled. Unlike ordinary cottage cheese desserts, Easter is an expensive dish. Only top-quality products are suitable for its preparation, and they are needed in large quantities.

Also, be patient, because Easter is done slowly, adhering to the requirements specified in the recipe.

Cooking details

  • Before you start cooking Easter, you need to buy a pasochnitsa - a collapsible form, consisting of four plates, which are fastened together. In the shops you can buy and plastic pacific. Assembled forms for pasok represent a truncated pyramid.
  • Easter can be done in a regular saucepan. But in this case it will be necessary to pour the whey that has protruded to the surface several times. You can also use a new ... flower pot. It is lined with a thin cloth, filled with curd and set on a saucepan into which the excreted whey will merge.
  • For Easter, you need to take only the best cottage cheese. It should be soft, smooth, dry. To get rid of excess moisture, before using it put under the yoke.
  • Cottage cheese for Easter twice rubbed through a sieve. Wrong do those mistresses who grind it through a meat grinder. Curd missed through a sieve airy and soft. A curd, minced in a meat grinder, turns crumpled and viscous. Of course, it is possible to cook Easter from it, but its quality will be much worse.
  • Eggs must be fresh, as in some recipes in Easter they go raw. Before use, they must be washed in warm water so that a dangerous pathogen, Salmonella, does not get into the dish.
  • If cream is indicated in the recipe, it should be 33% fat to be well whipped. Lower fat cream can be taken if it is not necessary to whip them in the cooking process.
  • Butter in Easter should be only real, not spread.
  • In Easter put candied fruits, raisins, nuts, zest. They are flavored with vanilla, cinnamon, cardamom, star anise. Spices must be thoroughly crushed and sifted through a sieve.
  • In all the recipes, large proportions are indicated, as the breadbox must be filled with the curd mass to the top.

Raw easter

  • cottage cheese - 2.5 kg,
  • sour cream - 250 g,
  • butter - 200 g,
  • sugar - 200 g,
  • salt - to taste.

  • Curd the cottage cheese twice through a sieve.
  • Mix the softened butter with the sugar and whiten it well.
  • Put the sour cream and rub the mass until sugar is completely dissolved.
  • Put the mixture in the ground cheese, salt it. Mix everything thoroughly.
  • Moisten a large tissue of thin fabric or gauze, folded in four layers, with water, and squeeze it thoroughly. Cover the form, making beautiful folds. The ends of the fabric should hang over the edge.
  • Fill the passover bowl with curd mass. The ends of the fabric cover the next Easter.
  • Put the form in a deep pan. Place oppression on top of it.
  • Store in the refrigerator for 12-24 hours. During this time, all the serum from the curd will be released.
  • The next day, remove the oppression, remove the cover, unscrew the edges of the napkin. Tilt the form on the dish, gently free it from Easter.

Easter creamy excellent

  • dry cottage cheese - 800 g,
  • butter - 500 g,
  • Yolks - 5 pieces,
  • sugar - 400 g,
  • vanillin,
  • 33 percent cream - 300 ml.

  • Cottage cheese wipe twice through a sieve.
  • Put sugar, yolks and softened butter in a bowl. Add vanillin. Carefully pound everything until smooth.
  • Combine this mass with cottage cheese.
  • Whip the cream with a blender and add to the curd mixture. Mix gently.
  • Put the prepared mass in a pasochnitsa or in the form lined with a damp cloth (gauze).
  • Put the oppression on top and put it in the fridge until the next day.
  • Turn the finished Easter on the dish and free from the form.

Easter custard

  • cottage cheese - 1.6 kg,
  • 10 yolks,
  • cream - 300 ml
  • vanillin,
  • sugar - 500 g,
  • butter - 400 g

  • Pour the cream into the saucepan. Put sugar, vanilla and yolks. Using a whisk, mix everything thoroughly and set on fire.
  • Constantly stirring, over low heat, bring to a thickening, but make sure that the mixture does not boil, otherwise the yolks will boil.
  • Mass poured into another dish. Place the container in a bowl filled with cold water. Add butter, cut into pieces. Stir with a whisk, cool the mixture.
  • Curd the cottage cheese twice through a sieve and combine with the custard.
  • Stir until smooth.
  • Cover the form with a damp cloth or gauze folded in four. Fill it with curd mass. Cover the next Easter with the edges of the fabric and put a yoke on it.
  • Put in the fridge for 12 hours.
  • Put ready-made choux Easter on a flat dish.

Chocolate easter

  • cottage cheese - 1.2 kg,
  • sugar - 400 g,
  • butter - 400 g,
  • chocolate - 200 g,
  • cream - 200 ml,
  • vanillin.

  • Dry curd twice through a sieve.
  • Add the softened butter to it and rub well.
  • Pour in the cream.
  • Grate the frozen chocolate and combine with the rest of the ingredients.
  • Put sugar and vanilla.
  • Thoroughly mix everything until smooth.
  • Prepare the form and fill it with curd mass.
  • Put the oppression. Clean in the fridge for a day.
  • Put ready chocolate Easter on a flat dish.

Easter with candied fruits

  • cottage cheese - 1 kg,
  • eggs - 5 pcs.,
  • butter - 200 g,
  • 20% cream - 400 ml,
  • sugar - 230 g,
  • candied fruit - 200 g.

  • Twice wipe the curd through a sieve.
  • Put soft butter and rub it all together.
  • Add candied fruits cut into small pieces and mix.
  • Combine eggs with sugar and whisk with a mixer.
  • Pour in the cream, stir and put on a small fire.
  • While stirring, warm the mixture until it thickens. But do not boil!
  • Put the cream pot in a bowl with cold water and cool, do not forget to mix, so as not to form a film.
  • Connect the cooled mass with cottage cheese.
  • Put it in a prepared by all the rules form. Put a yoke on top. Clean in the fridge for a day.
  • Remove the cooked Easter with candied fruits from the mold, laying out on a flat dish.

Easter with almonds and raisins

  • cottage cheese - 1.6 kg,
  • eggs - 9 pcs.,
  • butter - 200 g,
  • powdered sugar - 800 g,
  • Almonds - 100 g,
  • sour cream - 250 g,
  • Raisin - 150 g.

  • Curd the cottage cheese twice through a sieve.
  • Add sour cream and mix.
  • Put soft butter in powdered sugar and rub it until white.
  • Continuing to grind the mass, add eggs one by one.
  • Mix it with cottage cheese, chopped almonds and washed raisins.
  • Put it in the crochet box, put the oppression on top and put it in the fridge for 12 hours.
  • Ready for Easter with almonds and raisins gently turn on the dish.

Easter with cool yolks

  • cottage cheese - 1.2 kg,
  • butter - 400 g,
  • eggs - 15 pcs.,
  • cream 33 percent - 750 ml,
  • icing sugar - 300 g,
  • vanilla - to taste.

  • Hard boiled eggs. Separate the yolks from proteins and chop.
  • Twice dry the cottage cheese through a sieve with the yolks.
  • Combine with a soft butter and rub well.
  • Mix the cream with powdered sugar and whisk with a mixer.
  • Knead all ingredients thoroughly until smooth.
  • Put the curd in a prepared bowl or another shape. Put oppression on top. Refrigerate for 12 hours.
  • Put the cooked Easter with steep yolks into the dish.

Tsar's choux curd

Of course, we will begin today's selection with the most important of them - the royal one. Why is she called that? Yes, because in its composition a lot of different dried fruits, nuts, candied fruits. Sometimes they are added in large quantities, sometimes selectively - just something from nuts and something from dried fruits. But certainly these additives that improve the taste, are present in it.

It is now all this abundance is enough in stores, and earlier in an ordinary shop it was not to buy, they brought all these goodies only for the royal table from distant countries. That is why Easter was considered with the addition of dried fruits and nuts, but all kinds of overseas spices - “royal”. And the peasants prepared the usual, simple, without any additives.

So now almost all the paschas that are being prepared can be considered "royal". And here is one of these recipes:

  • fat cottage cheese - 500 gr
  • 3 - 4 yolks
  • sour cream - 200 gr
  • butter - 100 gr
  • sugar - 100 gr
  • vanilla sugar -1 tsp
  • Raisin - 100 gr
  • almonds, or any other nuts - a handful

1. Rinse the raisins and pour boiling water for 20 minutes. After that, drain the water, and put the raisins on two layers of paper towels, and another layer of wet it, so that no water is left.

2. Cottage cheese is best to use fat, because Easter is especially tasty. It should be passed through a sieve, and not even once, but twice. You should get a curd mass without grains, so it turns out more tender.

You can also punch the mass with a blender or skip twice through a meat grinder. You can choose any method.

3. Add to the grated curd yolks, sugar and vanilla sugar. Stir with a spatula.

Usually for such a treat only yolks are used. Although there are recipes where they cook and from eggs entirely. It will turn out delicious anyway, but since the holiday is special, I cook using only yolks.

4. Add sour cream and continue mixing until smooth.

5. Remove the butter from the refrigerator beforehand, cut it into cubes and leave it on the table at room temperature. It should be soft and pliable. Microwave for these purposes is better not to use.

Oil is best to take 82.5%. In general, only this oil can, according to scientists, be used for food. Oil of 72.5% is trans-fat, or vegetable oil of very low quality. No benefit from it, but the harm to the body can be significant.

6. Add lightly melted butter to the mixture and beat with a mixer into a smooth homogeneous mass.

7. Prepare a thick-walled pot with the same thick bottom. Put in it the resulting mass and put on the smallest fire. Since the walls of the pan are thick, the mass will not burn, but will quietly languish on the fire and make this consistency as it should.

8. It is necessary to boil the mass to the state until the first bubbles appear on the surface, that is, until it boils.

It is not recommended to boil in any case! Throughout the cooking process, mix the mass with a wooden spatula, not allowing it to stick to the bottom.

9. As soon as the first “bullets” appeared on the surface, remove the saucepan from the heat and put in a larger volume pan filled with cold water.

10. Now our task is to cool the mass. In order to make this happen faster, you must prepare the ice in advance, and put it in a pan with cold water.

At this stage, the most uninteresting work begins, the masses must be constantly stirred until it cools down. It’s best to use a wooden spatula.

11. The finished cooled mass should thicken. When this happens, it should be covered with a lid and sent to the refrigerator for two hours.

12. Prepare pasochnitsa and gauze. Pasochnitsy are wooden and plastic, you can use the one that is. If it is not at all, then prepare a colander or a sieve. It is important that the tank was with openings for draining serum.

Earlier, when I did not have a pasochnitsa yet, my husband made them on his own from a new square-shaped flower pot. He cut down his bottom, and I got what I wanted.

It is desirable that even the homemade pasochnitsy had two inlets. As long as Easter continues to flow, excess liquid will have to flow away. And it is through the lower hole that it usually comes out.

13. And so, the next stage. Roll gauze in two layers, moisten it in water and squeeze. Cover the entire surface of the bowl.

14. Remove the cottage cheese mixture from the refrigerator, add raisins and nuts to it. Nuts can be put as a whole, and chop them. It is very good to add almond petals, they are thin, and with them it turns out especially tender. But in general, as mentioned above, you can add any other dried fruits, nuts, candied fruits and zest.

15. Fill the form with the mixture. Cover with gauze, turning it upside down with an envelope, put a small plank and put pressure on it. As it can come up filled with water bank.

16. Put the form in a bowl, and put it in the fridge for 1.5 - 2 days. The oppression is not to remove, it will allow to compress the entire mass and squeeze out excess liquid.

17. When time is up, get the form and remove the wall. Then gently and smoothly, without making sudden movements, remove the gauze.

18. Set on the table and eat with pleasure!

As you can see, there is nothing difficult to prepare. Of course, by the time it takes a lot of time, but there is nothing to worry about, because all this time Easter is in the fridge and is preparing itself. And the process of cooking does not take much time.

I tried to paint this recipe especially in detail. The following recipes will also be detailed, but without lyrical digressions. Therefore, the reading time will take much less. But if you need nuances, be sure to read all subsequent recipes with the first one.

Tsar's curd with condensed milk, raw without cooking

If in the past recipe we cooked choux Easter, then in this recipe we will do without cooking at all.

  • fat cottage cheese - 600 gr
  • fat sour cream - 3 tbsp. spoons
  • butter - 100 gr
  • sugar - 0, 5 glasses
  • condensed milk - 200 gr
  • dried apricots - 100 gr
  • Raisin - 100 gr
  • vanilla sugar - 1 tsp

1. Rinse dried apricots and pour boiling water, leave for 1 hour, so that it becomes softer. Then drain and dry the water.

2. Wash the raisins and pour boiling water on it, leave for 20-30 minutes. Then drain and dry the water with paper towels.

3. Put dried apricots into the blender bowl, add sour cream and cottage cheese to it. Both are better to use a large degree of grease. So the finished product will be more delicate and tasty.

4. There add the usual and vanilla sugar, condensed milk.

5. Butter 82.5% fat in advance to get out of the refrigerator and allow it to melt at room temperature. Also add it to the blender bowl.

6. Bring down all the ingredients in a homogeneous mass, especially to ensure that no pieces of dried apricots remain. It should be homogeneous with the other ingredients, and the mass, thanks to her, will acquire a beautiful peach shade.

Thanks to knocking down, the mass will turn out not only homogeneous, but also magnificent!

7. Add raisins to the mass and mix. We do not use blender anymore.

8. Paste a pasochnica with two layers of gauze and put the cottage cheese mixture in it. Put the form in a bowl, and put the oppression on top. It is imperative to put it in a bowl, as serum will flow into it during the pressing of Easter.

9. Put in the fridge along with the yoke for a day

10. At the end of this time, take out the crochet bowl, remove the walls, and carefully remove the gauze. Put on a plate and serve.

11. Put the finished Easter on a plate and decorate it on your own.

Raw royal curd

  • fat cottage cheese - 500 gr
  • butter 82.5% - 200 gr
  • sugar - 1 cup
  • cream - 0, 5 glasses
  • egg yolks - 3 pcs
  • raisins - 1 - 2 tbsp. spoons
  • almond petals - 1 tbsp. spoon with a slide
  • candied fruits - 1 tbsp. spoon
  • vanillin, ground cardamom - on a pinch (optional)

1. Remove the butter beforehand from the refrigerator and let it melt slightly. Then put it in a bowl with sugar and grind until white, adding one yolk.

Mass rub to the state until the sugar is completely dissolved.

2. If you want Easter to be not only tasty, but fragrant, add vanilla and ground cardamom. In order not to catch large particles, it must be sifted through a frequent sieve.

3. Curd cheese rubbed through a sieve twice, so our treat will turn out especially gentle and airy. Add it to the total mass.

4. Add candied fruits, dried fruits and almond petals there. Dried fruits are best to steam in advance, pouring boiling water over them. Then drain the water and dry them with a paper towel. Large pieces can be cut.

If there are no candied fruits, then you can rub the zest with lemon, or orange. But only its color part, the white part will give unnecessary bitterness to the whole product.

5. Beat cold greasy cream in a separate container. Then carefully enter them into the total mass. It is best to mix with a wooden spatula and preferably shifting the layers from top to bottom. Or interfere in a circle, but only in one direction.

6. Prepare a pasochnitsa, covering them with a dense thin cloth or a double layer of gauze moistened with water.

7. Put in her curd mass, close the edges of the gauze and put under pressure.

8. Put in a bowl for draining whey and put it in the fridge for a day.

9. Then release Easter from the form and fabric and put it in a flat plate. At will decorate.

As Easter is prepared from raw foods for this recipe, make sure you use fresh eggs!

Easter recipe in the oven

I admit honestly, I never baked Easter in the oven. As it used to cook more or brew it, or even without cooking. But when I began to prepare for today's article, I was surprised to discover that it turns out that such recipes exist.

I searched the Internet for the right recipes, it turned out they are not so many. Но, наконец, на глаза мне попался вот такой замечательный рецепт. Я просмотрела его, и , признаюсь, он мне очень понравился! Поэтому я решила включить его в сегодняшнюю статью.

Автор рецепта делится своим фирменным домашним рецептом. И спасибо ей за это большое. Пасхи получились очень красивыми и судя по внешнему виду еще и вкусными.

Therefore, if you decide to cook such a treat for the holiday in the oven, take a note of the recipe.

And here is another recipe in the oven. The truth is that only milk is languishing in the oven, but still one of the cooking steps takes place in the oven.

Cottage cheese baked in the oven - "Red"

In the old days such Easter was cooked in a Russian stove. But since not everyone has a country stove, it is adapted to our oven, which fortunately is in every home.

Since this recipe was prepared in peasant families, it is prepared from the simplest products that are in each refrigerator.

And although the products are simple, but the treat turns out to be “noble”, it’s not for nothing that he has such a saying name - “Red”.

  • milk - 1.5 liters
  • sour cream - 4 glasses
  • egg - 3 pieces
  • sugar - 0, 5 glasses
  • salt - pinch

In this recipe, we will lay the milk on our own with sour cream. And for this there are two ways. One of them, make it in a saucepan, mix milk with sour cream, and bring it to a boil. When the serum is snapped off, cover the colander with gauze in two layers and pour the contents into it. Then tie the gauze in a knot and hang, to merge all the liquid. Serum will merge, and cottage cheese will remain.

And you can do it the way our great-grandmothers did. And it was done this way. Milk was poured into a clay pot and placed in the oven. The pot was red-hot and the milk was warming, languishing and becoming baked. Then he had to get it and cool slightly, approximately to the temperature of the human body, that is, up to 35 degrees.

After which sour cream was added, the contents were mixed and left to ferment. Then the fermented milk was put in a rag or gauze, rolled up in a knot and hung, the serum drained and the solid mass remained. In this way, cottage cheese was obtained from baked milk, with a delicious smell and taste.

Choose any way to get cottage cheese and continue.

1. After you have received the cottage cheese and poured all the syvortku, cottage cheese must be twice wiped through a sieve.

2. Then grind it with eggs. The eggs must be the freshest, they will not undergo heat treatment.

3. Then the mass should be slightly salted and add sugar. Mix thoroughly until smooth.

4. Put the mass in a colander covered with a double layer of gauze. Close the ends of the gauze, put the saucer of the appropriate size. Put a colander in a bowl to drain the remaining serum. Press down the yoke and send for a day in the fridge.

5. Then pull out the Easter, carefully remove the gauze. Put it on a plate and decorate at will.

Here is a simple rustic recipe!

The easiest classic recipe without eggs

  • fat cottage cheese - 1, 25 kg
  • butter - 100 gr
  • sugar - 0, 5 glasses
  • sour cream - 0, 5 glasses
  • salt

1. Curd cheese twice through a sieve. You can also punch it with a mixer or twice through a meat grinder.

2. Remove the oil in advance from the refrigerator and let it stand at room temperature, so that it is slightly melted. Pour sugar into melted butter and mix.

3. Add sour cream and grind the mass until the sugar crystals completely dissolve.

4. Put the resulting mass into grated cottage cheese, add a pinch of salt and mix thoroughly.

5. Cover the pasochnica with a double layer of gauze, it can be moistened with water. Then fill it with the resulting mixture to the top, cover with hanging edges of gauze.

Put the pasochnitsa in a bowl so that the serum can flow into it. Top put the oppression and clean in this form in the refrigerator.

6. The minimum time of infusion in the refrigerator is 12 hours, but it is better to let stand for 24 hours.

7. When time is up, get the form out of the fridge, remove the walls, and carefully remove the gauze. Put on a plate, decorate on your own.

Easter without baking - a simple classic recipe

This method is called raw, cook it quickly. Such a dessert is very delicate.

  • Cottage cheese - 500 gr.
  • Butter - 200 gr.
  • Cream - 150 ml.
  • Egg - 2 pcs.
  • Raisin - 100 gr.
  • Vanilla sugar - 1 tsp

1. Separate the yolks and whites. Gently break the shell in half over the dish and pour the yolk from one half to the other, so the protein is poured onto the dish. Set aside the yolks separately.

2. Grind yolks with butter.

3. Add grated cottage cheese there and mix.

4. Put in a lot of whipped whites, raisins, cream and mix.

5. In a pasochnitsa lay the gauze in two layers so that painting gauze over the edges.

6. Put there the curd mass, constantly compacting, then cover with gauze on top.

7. Place something flat on top and a load on top (for example, a jar of water) and send to the refrigerator for 12 hours. Then remove and turn on the dish.

The whole batch takes very little time. Really nothing complicated?

Curd Tsarskaya Choux

As you can see by the name, this recipe is prepared in a brewed way.

  • Cottage cheese - 500 gr.
  • Butter - 200 gr.
  • Cream - 100 gr.
  • Egg yolks - 3 pcs.
  • Sugar - 1 cup
  • Raisins, almonds (crushed), candied fruits - 1 st. Of spoil
  • Vanillin - 1 tsp

1. Beat egg yolks with sugar, add cream, vanilla sugar and set to cook. Stir constantly until thickened (about 3 minutes).

2. In the cottage cheese add butter and mix.

3. Mix with a mass of raisins, candied fruits and nuts.

4. Pour boiled mass there.

5. Pasochnitsa cover with a double layer of gauze and tightly put there curd mass.

6. Close the edges, put the goods and send in the refrigerator for 12 hours.

7. Then we turn it over on a dish, remove the basket and gauze, decorate.

Recipe with boiled condensed milk raw

Unusual recipe. This Easter can be an ornament to your table.

  • Cottage cheese - 500 gr.
  • Sour cream - 200 ml.
  • Butter - 150 gr.
  • Boiled condensed milk - 200 gr.
  • Boiled egg yolk - 2 pcs.

1. Mix the butter with sour cream and add egg yolk.

2. Cottage cheese mix with boiled condensed milk.

3. Combine both mixtures and add egg yolk.

4. Mix everything into a homogeneous mass.

5. In the form folded in two layers, moistened and pressed gauze. And lay out there a lot.

6. Close the top with gauze, put the goods in the refrigerator. Get in 12 hours. Turn over into a dish and garnish to your liking.

Curd Easter flavored creme brulee choux

Here we need the following products:

  • Ryazhenka - 500 ml.
  • Kefir - 500 ml.
  • Sour cream - 200 ml.
  • Egg yolk - 1 pc.
  • Sugar Powder - 2.5 tbsp.
  • Vanilla sugar - 1 s.lozhka

1. Mix the kefir, ryazhenka, sour cream and egg yolk.

2. While stirring, cook over low heat until whey appears. And then put the mass in gauze (gauze should be folded in 4 layers) and squeeze out all the serum.

3. Add there powdered sugar and vanillin, mix.

4. Next, we shift the form with gauze, put the oppression, send in the refrigerator for several hours. Then lay out and decorate.

Cottage cheese Easter is raw without eggs

  • Cottage cheese - 500 gr.
  • Sour cream - 200 ml.
  • Icing sugar - 200 gr.
  • Butter - 200 gr.
  • Vanillin - 1.5 tsp
  • Raisin - 200 gr.

1. Whip ground cheese with powdered sugar, sour cream and vanilla.

2. Add soaked raisins and mix.

3. Put everything in the form with gauze, cover the top with a yoke, put in the refrigerator for 10-12 hours.

4. Then flip on the plate. Easter is ready.

In fact, there is no clearly established framework for recipes for curd Easter. You can add and subtract ingredients and their proportions. The main thing is to follow the basic rules of cooking, and then how fantasy will tell.

That's all for now. Waiting for your comments, what recipe you like. Come visit again.

Classic curd with raisins and brandy

Dense and tasty classic Easter will please everyone without exception. It is important to strictly follow the recipe of products and not to overdo it with orange peel. And then it may turn out a bitter taste.

  • Curd fat content of 9-18% - 850 grams,
  • Butter - 180 grams,
  • Raisin - 100 grams,
  • Sugar - 150 grams,
  • Ground cardamom - 1 tsp,
  • Cognac - 3 tbsp. spoons
  • Orange peel - 1 tsp.

1. Collect all the products for our recipe.

2. Clean the raisins from the twigs and rinse thoroughly with water. Drain it in a towel and pour it into a small bowl. Fill it with 3 tablespoons of cognac and leave to infuse for about 60 minutes.

At will, cognac can be put less or completely excluded. So the little ones will be able to eat even kids.

3. So, raisins are infused. During this time, the butter will soften so that it is easy to beat.

4. We grind cottage cheese through a sieve in a bowl. The fatter the curd, the faster and easier it is to grind. You can, of course, and not grind, but in this way we will not get a more gentle and soft taste.

Dish "Easter" is made in the original in the form of a pyramid without a roof. So it symbolizes the Holy Sepulcher. On the sides of the pasochnitsa depict symbols, in addition to the XB (Christ is Risen) there is still a cross, spears, sprouts and sometimes a dove. All this means the suffering and resurrection of Jesus Christ.

5. Then rub the orange zest. Here you need to remove only the top orange layer from the peel of the fruit. More than one teaspoon, do not put in the dish. We send zest to cottage cheese.

6. Add the softened butter, sugar and beat with a mixer or immersion blender. Pour raisins, knead until smooth.

7. Snack delicious in culinary form or pasochnitsa. We put somewhere in the fridge for 6-7 hours and serve to the table, freeing the dish from the form.

We eat with great pleasure!

Phased cooking amazingly delicious royal Easter

Tsar's paska was called because there are a lot of products in its recipe. These are primarily nuts, dried fruits and candied fruits. In the recent past in Russia such a dish could only afford to know.

But as the years go by, times change and such a dish does not seem to be a very expensive dessert on our tables. Yes, and its preparation with the advent of electric kitchen appliances has become much easier.

Having a little fantasy, you can add candied fruit, chocolate drops, raisins, almond petals to the main mass.

To prepare lay a 1.5-2 days, in time for the holiday table. The dish should be well defended under the yoke.

  • Curd fat content of 9-18% - 500 grams,
  • Egg yolks - 4 pieces,
  • Butter - 100 grams,
  • Sour cream 20% - 20 ml.,
  • Raisin - 80 grams,
  • Sugar - 100 grams,
  • Nuts (almonds, cashews, walnuts) - 80 grams,
  • Candied fruit - 50 grams,
  • Vanilla sugar - 1 tsp.

1. We measure all our necessary products. Pour raisins with warm water to make it softer.

2. Butter leave at room temperature. To quickly melted, you can cut it into pieces.

3. Cottage cheese three through a sieve in a deep bowl. The fatter the product, the easier it will be to pass through a sieve.

4. Add cottage cheese with softened butter and fat sour cream.

5. Separate the yolks from proteins and send in a bowl. Here we add sugar and vanilla. All mix well. For convenience, I advise you to use a spatula with a rubber tip. It mixes everything up perfectly and at the same time helps to remove the whole mass from the walls.

6. Transfer to a saucepan with a thick bottom and set to cook. It is very important not to boil. We just need to wait for the first bubbles and immediately remove from the fire. At the same time continuously stir spoon.

7. Cool the hot mass in an ice bath. To do this, just put the saucepan in cold water and also interfere.

Make sure that the water does not fall into the pot.

8. Right before our eyes, it will immediately become thickish, as it should. Throw nuts, candied fruits and raisins.

9. Pasochnitsa stack wide neck up and on a deep plate.

10. Shape a lined with wet clean gauze. Now pour the contents of the saucepan into a pasochnitsa.

11. Bend the edges of the marlechka inward. Top put the oppression of the saucer and heavy cans with something, for example, just water.

12. We take away the snack in a dark place for 1-1.5 days. During this time, the dish will stand, become denser, and all the water will go into a deep plate from the bottom.

13. We release the finished paska from oppression, and open the ends of the gauze at the bottom. Gently transfer to a large flat plate and already remove the form and gauze.

14. Dessert can be decorated with candied fruits, glazed with beads and served to the table.

Cooking a delicious dish in the oven

Yummy cottage cheese can be baked in the oven. The principle of cooking is the same, only we bake the dish like a casserole, and then, completely chilled, take out the molds and decorate it to your taste and discretion. See a detailed clip.

The perfect recipe for cottage cheese sweets

And here, well, very simple and easy to perform version with candied fruits. But despite its simplicity, it turns out amazing yummy. Candied fruits make their sourness, which you can add a lot of desire.

  • Crumbly fat cottage cheese - 500 grams,
  • Softened butter - 100 grams,
  • Sugar powder - 0.5 cup,
  • Candied - 0.5 cups,
  • Vanillin - 0.5 tsp,
  • Nuts and raisins for decoration.

1. Cut candied fruits into small pieces. You can, if desired, leave them large if you bought in cubes. But it is better to chop, so it tastes better.

2. Curd mash through a fine sieve. Or you can beat it with a blender for speed.

Sugar powder, replace with fructose. Get a dietary dish, useful for teeth.

3. Place the same in a container of softened butter and icing sugar with vanilla, grind with cottage cheese in a homogeneous dough. We add candies to the dough.

4. For the calculations we select a roomy bowl. Put a sieve or a colander there, cover it with wet clean gauze. Carefully pour out the mass and put the oppression from the heavy banks.

5. We remove for 24-36 hours in the refrigerator. Here we need to make room for our dish. Keep it warm in undesirable.

6. In any case, check whether Easter is ready. The mass should become dense and not fall apart. Then get out of the mold and gauze, transfer to a flat dish.

7. Snack decorated with nuts and raisins. I had roasted peanuts and dark raisins. It turned out very even nothing.

8. Paska stored in the refrigerator, because the raw options can quickly deteriorate.

Good appetite! We eat with pleasure!

Go ahead to an interesting option with cream in a slow cooker.

How to cook Easter from cottage cheese in a slow cooker

Step by step I do not want to paint here, it is better to watch the video. I liked baked in a slow cooker with cream. The dessert turns out simply amazing. It also shows in detail how to form a pasca without a pasochnitsa.

An interesting variant of a boiled curd dish with chocolate

Chocolate we love for the fact that it is very tasty. The whole truth is that it contains phenylethylamine, which is responsible for joy and in love condition. Therefore, when we want a chocolate bar, we want to raise the hormone of joy and mood. On this very note, you can not ignore the delicious chocolate paska.

It is prepared simply, difficulties will not arise at any stage. Only to the set of basic products add a few bars of good chocolate. Make a delicacy more, for 1 kilogram of cottage cheese. And then the snack has the ability to quickly end.

  • Crumbly fat cottage cheese - 1 kg.,
  • Softened butter - 200 gr.,
  • Chicken egg - 3 pcs.,
  • Sugar powder - 150 gr.,
  • Bitter chocolate - 200 gr. (2 tiles),
  • Cream fat content of 20% - 400 ml.,
  • Vanillin - 1 tsp,
  • Dried berries (cherry, cranberry) - 0.5 cups,
  • Nuts - 0.5 cup.

1. Curd skip through a meat grinder. Add to it a soft butter and rub with a spatula.

2. Break eggs into a separate saucepan and mix with powdered sugar and vanilla. Pour cream into them.

3. Put the saucepan on the fire and bring to a boil. While stirring, boil until thickened. Usually it takes no more than 5-7 minutes. Well, then remove from heat and cool. Combine cottage cheese with butter and sweet cream-egg mixture.

4. Drown chocolate bars in a water bath. Or you can melt it in the microwave. Pour it into a bowl of curd dough.

5. Grind nuts with a blender or a rolling pin on the table. Add them and dried berries to the rest of the ingredients. All very well mixed, to get a thick homogeneous mass.

It is noteworthy that cooking Easter from cottage cheese is common in Central and Northern Russia. And in the southern regions and in Ukraine, Easter cake or bread is made from flour.

6. Next, we line the pasochnitsa with wet gauze. Plop there chocolate and cottage cheese dough and set oppression. We clean for 12-15 hours in the refrigerator.

7. Get the treat out of the mold and remove the gauze. We decorate with sugar culinary powders. Serve to the table!

Yummy perfectly harmonizes with coffee. Therefore, brew flavored coffee and invite guests.

Raw with boiled condensed milk and dried fruits

To prepare for this recipe, you can buy ready-made boiled condensed milk, and it is better to cook it yourself, so the finished product will turn out more delicious.

  • fat cottage cheese - 500 gr
  • sour cream fat 20% - 500 gr
  • boiled condensed milk - 1 can
  • butter - 150 gr
  • lemon - 0.5 pcs
  • sugar - 7 tsp
  • a mixture of dried fruits, candied fruit - 1 - 1.5 cups

1. All products in advance to get out of the refrigerator and let them stand at room temperature, so they will be easier to mix. And the oil we need is slightly melted, so it should be obtained even earlier.

2. Soak dried fruits in hot water, and give them the opportunity to lie in it for at least half an hour. Then take out, dry with paper towels, and cut into small pieces, the size of a raisin. If you use raisins, it is not necessary to cut it.

Dried fruits can be used any - this is dried apricots, and prunes, and figs, and raisins. Optionally, you can also add some nuts. Крупные орехи, такие как кешью, бразильские или грецкие орехи лучше измельчить. Миндаль, кедровые орехи, фундук, фисташки или арахис можно оставить целиком.

3. В чашу блендера положить сметану и масло, взбить до однородности.

4. Добавить творог и снова хорошенько взбить до получения однородной массы.

5. С половины лимона натереть цедру, а сок выдавить в чашку.

6. In the bowl of the blender to the mixture, add boiled condensed milk, grated zest and lemon juice. Pour 5 - 6 teaspoons of sugar and mix thoroughly until uniform coloring of the whole mass.

Then taste the mass, if there is enough sugar for you, then leave it, if you like it more sweetly, then add two more spoons, or even more, that is, according to your taste.

7. Add dried fruit and nuts to the curd mass if you want to use them. Stir with a spoon.

8. Paste a pasochnitsa with a double layer of gauze or a thick linen cloth. If there is no pasochnitsa, then you can use a colander and cover it with gauze. Both in that, and in another case, there should be long hanging edges, we will cover them with the subsequently laid out mixture.

9. Dispense the mass into a pasochnice and cover it with hanging edges of gauze or fabric. If you are doing in a colander, then you should put a suitable saucer on top and put the oppression. On the crochet also set the oppression. Put the resulting structure into a suitable bowl so that the serum can flow into it and put into the fridge for a day.

10. From the finished Easter to remove the walls of the form, and carefully not to damage, remove the fabric. Lay out on a plate and decorate on your own.

On custard fudge

  • fat cottage cheese - 500 gr
  • cream - 1 cup
  • egg - 3 pieces
  • sugar - 0.5 cups (a little less)
  • vanilla sugar - 1 tsp
  • lemon - 0, 5 pieces
  • candied fruits, dried fruits, nuts - 0.5 - 1 cup

1. If you use dried fruits like dried apricots or raisins for cooking, you should soak them in hot water, raisins for 30 minutes, and dried apricots for 1 hour. Then drain the water and dry the dried fruits and chop them to be the size of a raisin.

If you use large nuts, then they must also be crushed, nuts smaller ones can be left entirely.

2. Cottage cheese twice grind through a sieve. Add candied fruits, dried fruits or nuts, the total mass of them all can be from 0.5 cups to whole, if desired.

3. Remove the zest from the half lemon and then squeeze the juice out of it. Add both to mass. Stir with a wooden spatula or plastic spoon.

4. Break eggs into a small saucepan or saucepan, add sugar and shake with a fork or whisk. Add vanilla sugar or a pinch of vanilla.

5. Pour in the cream. Now we need to heat the resulting mass. This can be done on a water bath or on a very small fire. We need to get a thickened mixture, while it should not boil. During the whole process, until the time of thickening, the mass must be mixed almost constantly.

6. Pour the thick mass directly into the prepared curd and mix thoroughly until a homogeneous mass.

If you do not have a fat cottage cheese, after the curd mass has cooled, you can add 100 grams of softened butter with a fat content of 82.5%.

7. Paste a pasochnica with a double layer of gauze or thick cloth. Put the curd mass in it, cover with the hanging edges of the gauze and put the oppression on top, and put the form itself in a bowl where the whey will drain.

8. Put the form in the refrigerator for at least 12 hours, and preferably for a day.

9. Ready Easter to get, remove the walls of the form and gauze, put it on a plate and decorate it on your own.

Raw poppy filling

So that you do not get bored reading recipes, I decided to put in the article another great version of Easter cheese cake, made on two bases. One of the basics is made with the addition of orange zest and turmeric, and the other with poppy filling.

It turns out not only incredibly tasty, but also the same beautiful. A nice golden color, delicious smelling ... With such a treat, you get a real celebration.

Well, what do you say, like the recipe? For example, I liked it very much. And beautiful, and tasty, and fragrant. And since it is prepared without heat treatment, it is also quite fast!

So be sure to take a note of this recipe.

By the way, it is possible to tint Easter not only with turmeric, and just in the subject to this is the next recipe.

Crude, without eggs with sea buckthorn juice

This is a very simple and quick recipe. Therefore, if you have a little free time, then take it to the note.

  • cottage cheese - 500 gr
  • butter - 2 tbsp. spoons
  • sugar - 0, 5 glasses
  • sea ​​buckthorn juice - 1 cup

1. Curd the cottage cheese twice through a sieve, then mix it with sugar until homogeneous and dissolving the sugar.

2. The oil that must be removed in advance from the refrigerator should slightly melt. Add it to the curd and mix again.

3. Then add sea buckthorn juice. After that, beat the mixture with a mixer so that the consistency and color become uniform.

4. Paste the bowl or colander with a double layer of gauze and put the curd mass in them. Cover the top with the ends of the gauze and put under pressure, placing a bowl down into which the serum will flow.

5. Put in the refrigerator at 12, and better for 24 hours.

6. Ready Easter to get, remove the form and gauze, put it on a plate and decorate on your own.

In exactly the same way, you can cook products with the addition of cocoa, raspberry jam or carrots.

Carrot recipe

  • cottage cheese - 500 gr
  • carrot - 200 gr
  • butter - 100 gr
  • sugar - 200 gr
  • orange peel - 1 tsp
  • vanillin - pinch

1. Wash carrots, peel and rub on the finest grater. Pour sugar and let it stand so that it runs juice.

2. Put the griddle on a very small fire, put a tablespoon of butter and carrots on it. Simmer until the carrots are soft.

Make sure that it does not start to burn, otherwise it will give an ugly dark shade to the finished product.

3. Curd twice through a sieve. Then wipe the slightly softened butter and then the limp carrot. She will grind herself and remove the remaining oil from the sieve.

4. Add grated zest and vanilla to the mixture. Mix thoroughly and beat with a mixer.

5. Put the mixture in a pasochnitsa or colander laid with wet gauze, cover with the remaining gauze and put under pressure for at least 12 hours.

Form put in a bowl, so that it drained serum. During all the time, Easter should be in the fridge.

6. Then take it out of the form and remove the gauze. Decorate as fantasy prompts.

Easter will turn out to be a nice golden color with the same pleasant orange smell.

The easiest recipe with vanilla

Despite the minimum ingredients in this recipe, the resulting treat will be very tasty and fragrant.

  • fat cottage cheese 9% - 600 gr
  • Fatty cream - 600 ml
  • sugar - 1 cup
  • vanilla sugar, or vanilla - 1 tsp or pinch

1. Cottage cheese grind through a sieve twice, gradually pour cream into it. Cream use at least 20% fat. Stir the mass until smooth.

2. Put the mass in several layers of gauze and tie a knot. Suspend and leave for 12 hours, so that with the mass of the glass all the liquid. Place a bowl under the knot. Do not pour out the received serum, it can be used for preparation of pancakes, fritters.

3. After time, untie the knot, put the mass in a bowl, add sugar, vanilla sugar or vanillin. To stir thoroughly.

4. Paste the pasochnitsa with wet gauze folded in two layers and put the finished curd mixture into it. Cover the form with the hanging edges of the gauze, put the oppression on top, and put the form itself in a bowl so that the remains of the serum merge.

5. Leave at room temperature for 30 minutes. After that, release it from the form and remove the gauze.

6. Put on a plate and decorate to your liking.

This is not only the easiest, but also a fairly quick cooking method. No need to wait a day to start eating tasty treats.

This Easter is cooked in the villages, using fat country cottage cheese and the same cream.

Tsar raw in Russian

According to this recipe, the finished product turns out to be unusually tender, tasty and airy, that is, truly “royal”.

  • fat cottage cheese - 800 gr
  • thick fatty sour cream - 1 cup
  • cream 33% - 0.5 cup
  • butter 82.5% - 2 tbsp. spoons
  • sugar - 0, 5 glasses
  • icing sugar - 0, 5 glasses
  • vanilla sugar - 2 tsp
  • egg - 3 pieces
  • ground nutmeg - 0, 5 tsp
  • ground cinnamon - 0, 5 tsp
  • candied orange - 1 sec. spoon
  • raisins - 2 tbsp. spoons
  • any nuts - 2 tbsp. spoons

1. Curd cheese twice through a sieve. Add icing sugar, softened butter and sour cream. Beat with a mixer.

2. Divide eggs into yolks and whites.

3. Sugar mixed with yolks and grind until white. You can use a mixer. Then add the resulting mass into the curd mixture.

4. Cold cream from the refrigerator, beat in a strong foam.

5. Squirrels also beat in foam.

6. Gradually add all the spices into the curd mixture, then in turn whipped cream and whipped whites. Stir with a wooden spatula, moving the mass upwards, in one direction.

7. Add candied fruits, washed and dried raisins, as well as any nuts, not very finely chopped. Stir, also using a wooden spatula.

8. Paste the passover box with gauze or a thin thick cloth, leave long ends.

9. Put the curd mass into it, cover it with hanging ends, put a plank on top and put oppression on top. Put in a bowl so that it drains serum.

10. Put the form in the refrigerator for 1.5 - 2 days. Then remove the walls of the form and gauze, or film, depending on what you used.

11. Decorate to your taste. You can decorate with dried fruits, nuts, candied fruits.

Choux with boiled yolks without form

  • fat cottage cheese - 1, 4 kg
  • eggs - 5 pieces
  • milk - 2/3 cup
  • sugar - 1 cup
  • lemon - 1 pc
  • or vanilla - pinch

1. Boil hard-boiled eggs, cool them and pull out the yolks. Proteins are set aside, they can be used to make any kind of salad, for example with squid.

2. If you cook Easter with lemon zest, it should be removed. Remove only the yellow part of the crust.

3. Grind the yolks with sugar until smooth and until sugar is dissolved.

4. Pour the milk into a saucepan and dissolve the mixture and lemon zest in it, put it on a small fire and bring to a boil. But milk should not boil.

5. Pour into a large deep bowl and let cool.

6. Curd grind through a sieve twice, or it can be pierced with a mixer until smooth. Add it to the cooled mixture and mix thoroughly.

7. Coat the colander with a double layer of gauze, or thick cloth. Line the shape so that long hanging edges remain.

8. Transfer the cottage cheese mixture to a colander. Cover it with the hanging edges of the fabric, put a suitable saucer on top and put a pressure on it.

Himself colander put in a bowl. From the yoke, excreted serum will drain into it. Put it all in the fridge for 12 hours, and better for a day.

9. After a set time, remove the bundle from the colander and carefully remove the gauze.

10. Decorate Easter to your own taste, as your fantasy tells you. Dried fruits, nuts, or millet dyed with bright colors are suitable for decoration.

On sour cream with dark chocolate

Maybe for someone this Easter will be unusual, as for me personally, in due time. Then, when I first met this recipe. Yes, as it is not unusual, but Easter is cooked with chocolate. And the next two recipes will be with him.

This recipe is still unusual in that we are preparing a treat without cottage cheese, and we will curd the sour cream.

  • thick sour cream country - 1.2 kg
  • Fatty cream - 0, 5 glasses
  • butter 82.5% - 2 packs (400 gr)
  • sugar - 400 gr
  • egg yolks - 6 pcs
  • chocolate - 400 gr
  • vanilla - pod (or vanilla on the tip of the knife)

From this number of ingredients, a rather large Easter is obtained. If you do not need one, then simply reduce their number by half.

1. Put sour cream in several layers of gauze or thick cloth. Tie it in a knot and hang for 10 - 12 hours to glass all the liquid. Substitute a bowl for the draining serum, the liquid component can be used to bake pancakes.

2. Grind the yolks with sugar until white, you can use a mixer for this.

3. Chocolate rubbed on a grater, before it put it in the refrigerator for a while, it will be easier to rub. Then pour it and vanilla into the yolk mixture.

4. Dilute the resulting mass with cream and put on a stove, on a very slow fire, and even better on a water bath. Our task is to get a thick homogeneous mixture, while it should not boil. During the whole process, the mass must be mixed so that it thickens evenly and does not stick to the bottom.

5. As soon as the mass thickens, remove it from the fire or water bath, and leave to cool. When the mass has cooled, mix it with sour cream and mashed white butter. Put in the cold so that it becomes consistency, like butter.

6. Paste a pasochnica with a double layer of gauze or thick cloth. Very tightly put in it the resulting mass. Cover the edges of the gauze and put under pressure for 24 hours in the refrigerator. Place the form in a suitable-sized bowl so that the draining liquid remains in it.

7. Upon readiness to get the form, remove the wall and gauze. Put on a plate and decorate. And you can leave it the way it turned out.

In this recipe, you can also cook without chocolate, replacing it with any ground nuts. They are put in the same proportion as chocolate. In this case, vanilla can be replaced by almond essence.

Easter is surprisingly tender and incredibly tasty. Therefore, take this recipe to your note necessarily, it will not let you.

White chocolate curd

Very tender oh delicious!

  • fat cottage cheese - 400 gr
  • fat sour cream - 400 gr
  • white chocolate - 200 gr
  • milk - 1/4 cup
  • Dried fruits, candied fruits - 0, 5 glasses

1. Pour milk into a small sauté pan or saucepan and break the same chocolate. Put on a small fire and bring to the state until all the chocolate disperses.

2. Wash dried fruits and pour boiling water, leave the raisins for 30 minutes, and dried apricots for an hour. After that, drain the water, dried fruits and cut large ones into pieces the size of a raisin.

3. Cottage cheese twice pass through a sieve. Add to it warm milk with melted chocolate, fatty sour cream. Fat content should be at least 20%, and preferably 30%. Mix.

Optionally, you can add a little sugar, especially if you are a sweet tooth.

4. Add to the resulting mixture of dried fruits and candied fruits.

5. Moisten a thin, dense fabric or gauze in two layers with water and cover it with a pasochnitsa. Leave long ends.

6. Put the curd mixture in the form, close the hanging ends. And put on top of the oppression. The form itself is put in a bowl so that liquid flows into it. Leave at room temperature for 6 - 12 hours, then remove for another 12 - 24 hours in the refrigerator.

7. Then remove the form and remove the fabric. Decorate as desired.

Homemade Milk and Ryazhenka

Today we already prepared Easter on sour cream with chocolate, and now another recipe according to which we will prepare it from sour cream, milk and ryazhenka.

  • Ryazhenka - 2 liters
  • milk - 2 liters
  • sour cream - 300 gr
  • sugar - 0.5 cups + 1 cup
  • 6 yolks
  • butter 82.5% - 100 gr
  • vanilla - pinch

1. Yolks carefully rub with sugar 0.5 cups.

2. In a saucepan of large volume, mix ryazhenka, milk and sour cream. Add yolks and mix. Put on a small fire and bring to a boil, while constantly stirring the mass, to the state until the serum recedes. This will take several minutes of light boiling.

3. Cover the colander with gauze in two layers and put it in a pan of suitable volume. Pour the mass in a colander to serum the glass in a saucepan.

4. Leave in this state until complete cooling of the curd mass.

5. Then knot up the gauze and hang it for two hours, so that during this time all the remaining liquid is glass.

Do not pour out the serum, it makes delicious pancakes.

6. After this time, wipe the curd mass through a sieve twice.

7. Remove the oil from the refrigerator beforehand and allow it to melt slightly. Then mix with sugar, carefully rubbing it until the grains disappear. Add vanilla and mix again.

8. Add sweet aromatic oil to cottage cheese and mix everything thoroughly.

9. Put the mixture in a prepared and laid with a gauze pasochnitsa, or in another form. Put it in a bowl so that the released liquid can flow into it. Top put the oppression and put in the fridge for a day.

10. Then remove the form, gauze and place the finished treat on a plate. At will, decorating it or leaving it like this.

Honey curd on a simple recipe

This is another very simple recipe that is easy and simple to prepare.

  • fat cottage cheese - 700 gr
  • egg yolks - 7 pcs
  • honey - 100 ml
  • fat sour cream - 200 gr
  • sugar - 1 - 2 tbsp. spoons

1. Curd cheese twice through a sieve. Use fat cottage cheese, with him Easter will turn out more delicious.

2. Add to the cottage cheese yolks, sugar, honey and sour cream, all at once. If your sour cream is not too fat, then add a little creamy 82.5% butter to it.

3. Mix mass, and even better knock with a mixer.

4. Then put in a pasozhnitsa made with gauze and in a colander. Cover the ends of the gauze and put under pressure in the refrigerator, it is better for a day.

Dietary curd Easter by Dyukanu

As we had time to notice in all previous recipes, Easter is prepared from all the fatty ingredients, this is a fat cottage cheese, and fat sour cream, and cream, and even with the addition of butter. Eat a slice of such treats and put on extra calories for the whole day.

But what about the people who do not want these extra calories, and yet they also celebrate the day of Holy Pascha. Так вот, следующий рецепт для Вас.

Даже если Вы не на диете, тоже берите этот рецепт себе на заметку, поскольку пасха получается очень вкусной. И я думаю, что она Вам непременно понравится!

И напоследок еще один вкусный рецепт, который никого не оставит равнодушным.

Шоколадная

Easter cooked for this recipe is very popular with the little kids. They say that to taste she is like a kinder - a surprise. Maybe it is, as long as the children like it!

  • cottage cheese - 500 gr
  • sour cream - 1 cup
  • sugar - 0, 5 glasses
  • butter - 1 tbsp. spoon
  • egg - 3 pieces
  • chocolate - 100 gr
  • vanilla - pinch

1. Prepare a small saucepan. Beat eggs into it and grind them with sugar until white, add vanilla and grated chocolate.

2. Put the stew-pan on a small fire and stirring the mixture constantly, stirring it to the state until the whole chocolate disperses.

3. Remove from heat and cool.

4. Add to the mass of cheese, butter and sour cream. Punch all the blender until smooth.

5. Put in a crochet or colander, covered with gauze. Cover the edges of the fabric, and put under the press. Put in the fridge for 12 - 24 hours.

6. Then remove the form and gently remove the gauze. Put on a plate and decorate to your liking.

As you can see, the cooking scheme is almost the same everywhere. Only the ingredients, their quantity and composition change. And the rest of the scheme remains unchanged.

To ensure that you do not have even the slightest doubt that you will cook the most delicious Easter, the next chapter will help you.

How tasty and properly cooked Easter cheese at home

Easter is raw, custard and baked.

  • Raw - prepared without any heat treatment, only from raw foods. Therefore, they need the freshest products, especially if you are cooking with eggs.

Eggs should be not only fresh, but also thoroughly washed with soap. Then, so as not to leave the smell of soap, they should be thoroughly washed under running water and wipe with paper towels.

  • Custards - are prepared using heat treatment. Milk is usually heated with sugar. Often, heat-treated eggs are added to the liquid mixture.

Feature of heat treatment is that, as a rule, the mixture is not brought to a boil, especially if it contains eggs.

Therefore, often such heat treatment is carried out in a water bath. It is less likely that we will boil the mixture, that it will burn, and that the eggs will roll.

As soon as the mixture thickens, it is usually immediately removed from the heat and placed in cold and even ice-cold water, right along with the pan.

Cottage cheese, dried fruits, candied fruits, spices, and often butter are added to the cooled mixture.

  • Baked - cooked in the oven, and very tender. They can easily fall off and lose their shape. They need time to cool completely and only after that they can be pulled out of the mold.

There are such options:

  • simple - prepare with the simplest set of products - cottage cheese, sour cream, sugar and salt
  • "Royal" - prepared with products that improve the taste and aroma of the product. This and various flavors in the form of vanilla, spices, lemon peel or orange, as well as dried fruits, candied fruits, nuts, chocolate, etc.

General principles of cooking Easter from cottage cheese

For all types of Easter treats, there are general principles of preparation.

  • Only the freshest products must be used for cooking, especially curd, all associated dairy products, and eggs
  • cottage cheese is best to take at least 9%
  • sour cream not lower than 20%
  • cream - from 20%, if you just add them to the mixture, and 33%, if you cook with whipped cream
  • Oil needs 82.5%. But the percentage below is not butter as such, it is a trans-fat, low-quality vegetable margarine
  • most often in recipes only yolks from eggs are used. If you use proteins, it is better to beat them down, and add them already in this form
  • You can cook from the finished cottage cheese, or you can cook it yourself by squirting milk, ryazhenka or sour cream. Such recipes are in today's collection.
  • As mentioned above, in royal Easter dried fruit, nuts, candied fruits, spices and other flavoring agents are used. Also used food colors, such as turmeric, cocoa, carrots. All this allows to improve not only the taste, but also the appearance

  • for the formation of blanks used special forms - pasochnitsy. They are wooden and plastic. As a rule, the letters “XB” (Christ is Risen) or other symbols of the resurrection of Christ are squeezed out on the back side.

Here it must be said that such a special form symbolizes the Holy Sepulcher. That is why Easter has a certain form and special symbolism.

  • if you do not have this form, you can cook it in a colander, strainer, or in a flower pot with a cut-off bottom (I have already told about this at the beginning of the article). That is, we need a form with two holes. In one of them the curd mass is laid out and oppression is superimposed, and through the other an excess liquid flows out - serum. That is, the product is pressed and released from excess fluid.
  • The spring bowl, or other form, into which we will lay out the mixture must be lined with cloth. Typically, this gauze in two layers, or a thin dense fabric. In extreme cases, food wrap can be used.

Why is it better to use fabric? Because it can be infused in the refrigerator for up to two days, and the fabric contributes to a better “breathing” of the product (if you can put it that way).

  • the mixture laid out in the form should be covered with the ends of the gauze. Then a small plate is placed on it, or some other “platform” on which the oppression can be installed.
  • the form itself is placed in a bowl, and serum will flow into it. It must be periodically merged. Easter is considered ready when the liquid ceases to accumulate in the bowl.
  • in almost all recipes, it should be kept from 12 to 48 hours in the cold, that is, in the refrigerator.
  • ready-made holiday treats are freed from the shape, carefully removed the gauze and decorated in various ways. Decorate with whipped whites with dyed millet, icing, the same dried fruits, candied fruits and nuts, sprinkled with cocoa, etc.
  • Easter can be stored in the refrigerator for up to two days

Here is a guide to cooking one of the main Easter treats we got. Hope it is complete. Indeed, in the table of contents, I wrote that here all the recipes from A to Z. Of course, in the framework of a single article all the recipes cannot be collected, this is understandable. Too many of them, in fact.

But here I tried to use all the most basic ones. In addition, they all turned out different, and if you understand the basic principle, you can cook any Easter and even invent various tasty recipes yourself.

Write me in the comments, how it happened! Did you like the article, was it useful to you? Or just put a class or make a repost, so I understand that the recipes were necessary for you.

In any case, prepare tasty Easter treats and delight your loved ones with them.

Simple and quick recipe for Easter

And here is one of the easiest options to cook a treat. A set of products is always in the fridge. Plus, you still need a bank of boiled condensed milk. The finished dish will seem like creme brulee ice cream, well, and very, very tasty.

  • Bold cottage cheese - 400 grams,
  • Boiled condensed milk - 1 bank,
  • Soft butter - 160 grams,
  • Sour cream fat 25% - 140 grams,
  • Candied fruits and dried fruits.

1. Three curds through a sieve once or twice. We wipe it twice - the delicacy will be gentle-gentle. We fill it with sour cream. Spoon vzhik-vzhik and mix until smooth.

2. Open a can of boiled condensed milk. This product reminds me very much of the Soviet era, when condensed milk was cooked at home. And you had to be a professional so that it did not explode and did not stain the ceiling.

3. Now it is not a problem to buy boiled condensed milk. Problems to find quality, so it is better to take the Belarusian production. For example, I like Belarusian products. Everything is made delicious and n solid five.

4. Condensed milk dumped to cottage cheese with sour cream. Add the softened cream butter and knead the dough.

5. Add different candied fruits and dried fruits. They can be finely chopped, so that huge pieces do not stick out of the dish. Again, everything is well mixed. By analogy with all the recipes, we spread the cheesecloth into a culinary form and fill it with mass.

Do not forget to substitute the shape of the plate, which will flow back!

6. We do the oppression and send in the fridge for a day. We release the finished solid pasca from forms and fabric. Decorate to your taste. You can pour melted chocolate on top. She will then be two shades of brown.

7. See how the characters from the form are always clearly printed. Beauty and taste!

How to make a snack on the holiday table without baking and without eggs

I want to make a delicacy on a bright holiday and not really bother. Of course, we omit the time for vystoyku, but here is one of the simple recipes, catch. Neither cooking with continuous stirring nor baking in a slow cooker or oven is required. Everything is simple - we mix products and send them to the form.

  • Curd cheese 9-18% - 500 grams,
  • Sour cream 25% - 0.5 glass:
  • Butter - 100 grams,
  • Sugar powder - 0.5-0.7 cups,
  • Nuts, dried fruits - 0.5 cups.

1. Harvest all products. Dried fruits prunes, dried apricots and raisins better brew hot water for 30-40 minutes. And chop butter into pieces so that it softens faster.

2. We skip cottage cheese through a meat grinder. There is a desire - rubbed through a sieve, forcing with a spoon. Separately, whip sour cream with powdered sugar until it dissolves.

3. Pour sour cream into the curd, add soft butter. Knead thick mass.

Nuts, especially walnuts, it is better to sort and remove the shells and partitions before chopping. Such hard objects then creak unpleasantly on the teeth.

4. Grind nuts in a blender into a crumb. And cut the dried fruit into pieces. Everything is added to the mass and we mix, evenly distributing.

5. Pasochnitsa or culinary form is lined with gauze folded in half. Set on a plate and dump out the whole mass of curd inside. We close the edges of the gauze, we put the oppression, we remove in a cold place for a day or two.

6. Check food readiness through the day. The mass must be compacted, become solid. And in the plate will be drained serum.

7. Dessert decorate to your taste. Serve to the table and eat with pleasure!

We try to eat on the same day. Because Easter is cooked in the raw way and is not stored for a long time.

Unusual and sweet dish with gelatin

Finally curious offer a recipe with gelatin. The most plus of it is that here when cooking you do not need tricky manipulations with the already potent oppression.

  • Fat cottage cheese - 400 grams,
  • Condensed milk - 300 grams,
  • Milk - 100 ml.,
  • Canned pineapples and peaches - 200 grams,
  • Vanillin - to taste
  • Gelatin 30 grams.

1. Use a blender or mixer to mix crumbly curd, condensed milk and vanillin.

2. Gelatin is dissolved in cold water, as indicated on the bag. We pour 100 milliliters of milk into it and dissolve it in a water bath so that there are no lumps.

3. Fill this mixture with curd mass. Knead everything well with a spatula.

4. Cut pork pineapples and peaches into pieces. We transfer them to the culinary form. I took a round cupcake that was close at hand.

5. Fill the fruit with cottage cheese dough and put in the fridge for a day. Ready paska easily move away from the form on any flat plate.

6. Optionally, before serving, you can decorate with almond petals.

See you soon, dear friends!

With the upcoming bright Orthodox Easter and the Resurrection of Christ!

Recipe for classic (raw) cottage cheese Easter

Given that the recipe offers to serve raw Easter, special attention should be paid to the choice of cottage cheese. This ingredient is essential, so it must be fresh and high quality. Ideally, it is better to take home-made cottage cheese, but the store one will do as well.

In the process of cooking, you must wipe the curd through a sieve, it will be saturated with oxygen and become more airy and light. It is advisable to beat the curd with a mixer.

As for the cream, which is often present in such recipes, it is worth giving preference to 30% fat. If the composition will be raisins, it must be washed with water and pour boiling water to increase in size.

The list of ingredients for a classic recipe:

  • cottage cheese - 1 kilogram,
  • sour cream 30% fat - 150 milliliters,
  • egg yolks - 3 pieces,
  • raisins - 1 cup,
  • salt - a small pinch,
  • sugar - 200 grams,
  • dried apricots, candied fruits, prunes - for decoration.

Algorithm for cooking raw Easter cottage cheese:

  1. Prepare all the necessary components.
  2. Rub a fresh curd through a sieve. In a separate plate, beat the yolks with salt and sugar. Add along with sour cream to the curd.
  3. Soak the raisins in hot water, drain the liquid and add to the cottage cheese, mix thoroughly.
  4. Next, you need a special container in which there are openings for the outflow of fluid. In this case, you can safely use a colander. It should be set on a bowl, cover with gauze.
  5. Pour the cottage cheese mixture into the prepared colander, level and cover with gauze, set the press, put it in the cold for a day.

Ready Easter turns over on the dish. As decoration, you can use candied fruit, prunes, nuts and dried apricots.

Tsar's (choux) cottage cheese Easter

  • eggs - 3 pieces,
  • fatty cream - 200 milliliters,
  • homemade cottage cheese - 500 grams,
  • butter - 100 grams,
  • dried apricots - 50 grams,
  • granulated sugar - 120 grams,
  • raisins, candied walnuts - 50 grams each,
  • vanilla sugar - 10 grams,
  • salt - a small pinch.

Features of cooking Easter cheesecake:

  1. Examine the recipe, prepare in advance all the necessary ingredients.
  2. Particular attention should be paid to the choice of cottage cheese, it should be fresh and bold. If the product is a store, you should squeeze it with gauze, as it contains a lot of water.
  3. Curd mass should be gentle, light and airy. It is advisable to wipe it through a sieve to enrich with a sufficient amount of oxygen. Then add soft butter, mix thoroughly.
  4. In a bowl, beat the eggs with cream and vanilla, add granulated sugar, mix using a conventional whisk. Send the mass to the stove, bring to a boil over a low heat. To mass not brewed, it is important to constantly stir it with a spoon. If bubbles appear, remove from heat and cool.
  5. Wash dried fruits, dry on a napkin. In a mortar, chop the walnuts and chop the candied fruits into small pieces. Mix with brewed mass and curd.
  6. Collect pasochnitsu, put on a dish, covered with gauze so that the edges could hang out. Fill the form with the finished curd mixture, cover with gauze, cover the surface with a saucer and oppression. Keep in the fridge, draining the resulting serum. Design to shoot no earlier than 24 hours.

Given the fact that the cottage cheese treat will be infused in the refrigerator for a day, it is important to treat the dried fruit with boiling water.

Place Easter on a beautiful plate, remove the gauze. It is very simple to decorate a cottage cheese delicacy; it is enough to use a confectionery dressing, berries, candied fruits or chocolate crumb.

Curd Easter - a recipe without eggs

  • fat cottage cheese - 500 grams,
  • vanillin - 1 sachet,
  • granulated sugar - ½ cup,
  • 20% sour cream - ½ cup,
  • dark raisins - ½ cup,
  • candied fruit - 50 grams,
  • butter - 100 grams.

Features of the culinary process:

  1. Read the recipe, prepare the products. Butter should be soft, so you should get it out of the refrigerator beforehand.
  2. Raisin pour boiling water for fifteen minutes, then dry on a towel. If candied fruits are too large, they should be finely chopped.
  3. As for sour cream, it should be oily and fresh, it is mixed with sugar and vanilla, kneaded and left for 5 minutes. Then it is worth whipping again with a whisk, so that all the grains are completely dissolved.
  4. Curd wipe through a sieve. Despite the fact that this process is very time consuming, one cannot do without it.
  5. Add butter to cottage cheese, pour in sugar-cream mixture. To stir thoroughly.
  6. At the next stage, you can add raisins, candied fruits, stir. Pasochnitsu place in a plate top bottom and cover with gauze, fill the form with dough and tamp. The edges of the gauze should be placed inside to cover the mass.
  7. From above to place oppression that excess moisture has left. Leave in the refrigerator for 12 hours, remembering to drain the whey.
  8. Remove the load, but you do not need to immediately get the Easter, it should stand in the refrigerator for a little, namely, at least 6 hours.

Cooking Easter cheese without eggs is very simple, just use the proposed recipe. Decorate at its own discretion, using, for example, chocolate crumb and mint leaves.

Easter curd with cream

Traditional recipes pask with cottage cheese cooked with eggs and butter. If to add cream to dough, the delicacy will turn out softer, gentle and will melt in the mouth. As for cream, it is desirable to take fatty, not less than 30%, otherwise they can not be whipped. The recipe is incredibly simple and interesting, even an aspiring cook will be able to cope with it, since there is no need to have special skills.

List of components for cooking:

  • eggs - 4 pieces,
  • cream - 400 milliliters,
  • homemade cottage cheese - 1 kilogram,
  • icing sugar - 200 grams,
  • dried fruits - about 160 grams.

Algorithm for step-by-step cooking Easter cheesecake:

  1. Separate the whites from the yolks, whip the latter into a white, uniform foam, adding powdered sugar. In this recipe, proteins are not needed.
  2. Через сито протереть творог, он получится более воздушным, удастся избавиться от нежелательных комочков.
  3. В глубокой емкости взбить сливки, чтобы появились стойкие пики. Добавлять их к творожной массе небольшими порциями, бережно перемешивая.
  4. Полученная масса смешивается с желтками, добавляются сухофрукты, цукаты, но это не обязательно.
  5. Творожное тесто поместить в специальную форму, края марли завернуть, сверху поместить гнет. Put in the fridge for twelve hours, remembering to remove the whey.

Given that the recipe does not provide for the use of butter, the dessert will be more light and airy.

Decorate the dessert with berries, chocolate chips and citrus.

Nut curd easter

Given the large number of recipes and methods of cooking paskas with cottage cheese, you should stop your attention on the variant with nuts. This ingredient makes a variety, some piquancy and stunning flavor.

Cooking will require the following products:

  • raisins - 1 cup,
  • soft butter - 200 grams,
  • cottage cheese - 600 grams,
  • lemon peel - 6 teaspoons,
  • Almond - ½ cup,
  • granulated sugar - 2 glasses,
  • eggs - 4 pieces,
  • Vanillin - 1/3 tsp.

Features stage cooking delicacies:

  1. In a bowl, grind all the ingredients.
  2. Scald almonds and raisins with boiling water, chop, then add to the dough.
  3. The finished mass is sent to the stove, it should be cooked, stirring for an hour, not boiling.
  4. Add vanilla and lemon zest, cool. All mix thoroughly, put in a form.
  5. Keep in the fridge for at least a day.

Decorate Easter dessert with mint, berries and chocolate.

Recipe for cottage cheese Easter with candied fruit

To please your family on the great Christian holiday, you can cook divinely delicious, fragrant and tender curd Easter with the addition of candied fruits. Optionally, you can add syrup from jam, dried apricots and prunes, raisins, cinnamon and citrus zest.

  • cream - 300 milliliters,
  • granulated sugar - 1,5 glasses,
  • candied fruit - 150 grams,
  • fat cottage cheese - 1 kilogram,
  • butter - 250 grams,
  • chicken eggs - 5 pieces,
  • Vanillin - 5 grams.

Stages of the culinary process:

  1. Examine the recipe, prepare all the ingredients, they must be of high quality, fresh.
  2. Through a fine sieve, rub the cottage cheese, combine with cream and softened butter. Mix to obtain a homogeneous consistency.
  3. Whites and yolks with sugar. Add candied fruits and vanillin to the curd mixture, then add yolks and proteins. Transfer to prepared form.
  4. Bake in the oven for an hour at 160 degrees, it all depends on the size of Easter. Readiness is checked with a toothpick.

Decorate with icing and confectionery dressing.

As you can see, Easter cheese curds are prepared very simply, the way of cooking is identical in all recipes. A distinctive feature of the delicacy is that it does not need to be baked, which cannot but please many housewives who are not very friendly with the ovens.

Enjoy your meal and new recipes!

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